Spinach Kraut | Traditional Cooking School by GNOWFGLINS
Did you know you can ferment all manner of greens? Yes, you can -- and it is a good idea because dark leafy greens are high in oxalic acid. Spinach kraut is a l
Ingredients
- 15 cups fresh spinach (tightly packed)
- 4 cloves garlic (diced finely (optional))
- 1/2 tablespoon sea salt
- 1/4 cup whey (OR leftover juice from another ferment OR double the salt*)
- 1/4 lemon (cut into a wedge (optional))
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